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Mini cakes with chestnut mousse

Recipe by Chef Sylvain - Long live pastry!

Individual mini cakes made of a chocolate biscuit, a silky chestnut cream mousse, rum‑marinated raisins, and topped with a chocolate mirror glaze. A refined pastry, ideal for celebrations or an elegant dessert.

MediumFrenchServes 6

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Source Video
1h
Prep
1h 2m
Cook
15m
Cleanup
2h 17m
Total

Cost Breakdown

$23.60
Total cost
$3.93
Per serving

Critical Success Points

  • Raisin maceration in rum the day before
  • Delicate incorporation of whipped egg whites
  • Precise baking of the biscuit (do not overbake)
  • Mirror glaze temperature (35 °C) before coating
  • Complete freezing of the cakes before glazing

Safety Warnings

  • Handle the hot syrup carefully to avoid burns.
  • Gelatin must be softened in cold water; do not let it boil.
  • Wear kitchen gloves when removing the cake from the oven.

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